Are you a visionary culinary leader with a passion for innovation and excellence? We’re seeking a Senior Executive Chef to shape the future of our diverse portfolio. In this dynamic role, you’ll drive strategic culinary development, create cutting-edge menus, and lead the charge on elevating food quality and customer experiences across multiple locations. If you’re a seasoned executive with expertise in concept development, team leadership, and operational excellence, this is your opportunity to leave your mark on an exciting and evolving culinary landscape. Join us and be the driving force behind our next wave of culinary success!

Perks & Benefits:

• Competitive pay and a Comprehensive Benefit Package 

• Health Saving Account, Flexible Saving Account, Employee Assistance Program 

• Annual Education Allowance 

• Generous Referral Program 

• Fun and collaborative company culture with lots of team-building events 

• Friends and Family rates for Level Hotels & Furnished Suites, The Opus Hotel and The Emily Hotel

What Will You Do?

Strategic Planning

• Develop and implement the organization’s culinary vision and long-term strategy.

• Align culinary offerings with brand identity, customer preferences, and market trends.

• Evaluate and introduce new concepts, cuisines, and dining experiences to enhance competitiveness.

Menu and Concept Development

• Lead the creation of innovative and diverse menus across all locations or outlets.

• Standardize recipes and processes to ensure consistency and quality.

• Incorporate seasonal, sustainable, and locally sourced ingredients.

Operational Oversight

• Monitor kitchen operations across locations to ensure adherence to standards.

• Establish and enforce protocols for food preparation, presentation, and safety.

• Conduct regular audits to maintain operational excellence and compliance.

Team Leadership and Development

• Recruit, train, and mentor executive chefs, sous chefs, and kitchen staff.

• Foster a culture of collaboration, creativity, and continuous improvement.

• Provide leadership during high-pressure situations and resolve conflicts effectively.

Financial Management

• Develop and manage budgets for culinary operations, including food costs, labor, and equipment.

• Identify cost-saving opportunities while maintaining quality standards.

• Analyze financial performance and make data-driven decisions to improve profitability.

Vendor and Supplier Relations

• Establish and maintain strong relationships with suppliers to secure high-quality ingredients.

• Negotiate contracts to optimize pricing and delivery schedules.

• Monitor supply chain trends and address challenges proactively.

Customer Experience and Feedback

• Collaborate with marketing and front-of-house teams to align culinary efforts with customer expectations.

• Monitor customer feedback and implement improvements as needed.

• Lead initiatives to enhance the overall dining experience.

Health, Safety, and Sustainability

• Ensure compliance with all local, state, and federal health and safety regulations.

• Promote environmentally sustainable practices in sourcing and waste management.

• Drive initiatives to reduce the organization’s environmental footprint.